|Milk||1 Cup (16 tbs)|
|Grated cheddar cheese||3⁄4 Pound|
|Hot sauce||1 Dash|
|Buttered bread crumbs||1⁄2 Cup (8 tbs)|
Skin haddock; steam, covered, on rack in large shal- low pan over boiling water for 20 minutes or until fish flakes easily.
Break haddock into bite-sized pieces into greased casserole.
Combine butter and flour in saucepan; blend well.
Add milk gradually; simmer, stirring constantly, until smooth and thick- ened.
Fold in sherry, cheese, salt and hot sauce; blend thoroughly.
Pour sauce over fish; sprinkle with crumbs.
Bake at 300 degrees for 30 minutes or until heated through.